{savoring} March Tasting Menu

Next Wednesday, April 1 is our next Tasting event at The Columbia Station and The Barn On Bridge! If you are on the list and kicking off your April with us, here’s a sneak peek of some of the deliciousness that we have in store for you. 


Warning, this is just a warm up:

- Chili spiced beef cocktail shooters with pom syrup

- Cumin crusted tuna with wasabi mayo and tobiko on a nori rice cracker

- Sesame chicken bites with Chinese mustard

- Bruschetta on a crostini

- Artichoke hearts with roasted red pepper goat cheese

For the table:

- Herb baked goat cheese and marinara served with garlic rubbed French baguettes


Don’t miss our Mini-Entree Station

- Coconut crusted shrimp  mango and grilled pineapple salad and fried yucca chips (served in coconut shells)


Let the games begin with our First Course:

- Melon Soup

- Pear and goat cheese salad


and the Entrée:

- 6oz filet with a classic béarnaise sauce

- Apricot rum glazed Chilean sea bass

- Roasted Yukon gold potato wedges 

- Seasonal veggie bundles


Save room for Dessert:

- Miniature Chocolate lava cake with house made strawberry icecream

- Gourmet wedding cake from The Master’s Baker

{savoring} Beer Braised Bratwurst with Red Cabbage and Golden Raisins

Happy St. Patrick’s Day friends! In honor of our family heritage here at Robert Ryan and to spread a little luck o’ the Irish, Chef Brendan has shared one of our favorite short plate recipes adapted for our friends at home! 

Beer Braised Brat

Shopping List

4 pcs of your favorite bratwurst from the local butcher shop, Wegmans or Whole Foods

1 onion sliced

2 crushed garlic cloves

1 head red cabbage sliced small (core remove)

1 bay leaf

1 tbsp coriander seed

½ tbsp caraway seeds

1 cup golden raisins

3 tbsp sugar (to taste not to sweet)

Salt and pepper to taste

½ cup sherry wine vinegar

3 cups of pork broth or beef broth as a substitiute

1 cup of your favorite dark beer

1 stick butter

1 dutch oven or high side pot or pan aluminum to cover if your using a pot or pan

Method for Bratwurst:

I like to start by giving the brats a nice quick browning in a saute pan at medium heat. Once done I set aside for cooling and the next step of preparing the cabbage.

Method for cabbage:

This is a very simple braising recipe for both the cabbage and bratwurst. I start by slicing 1 onion and crushing 2 cloves of garlic, I add this to my pot, pan or dutch oven. Next I cut my red cabbage in ½ and cut the core out of the middle red cabbage and slice in ¼ thick pieces. Place the red cabbage in the pot, pan or dutch oven. At this point I start adding my flavors to the pot – start with the bay leaf, caraway sherry vinegar, beer, golden raisins, sugar, beef or pork broth, butter and salt and pepper to taste. Once this is complete, slightly submerge your browned bratwursts in the pot cover and place in oven at 300F for 1.5 hrs.

Once your brats are tender as well as the cabbage, you are ready to serve!

In a hurry? Put a roll on it! Serve it up on your favorite crusty bread.

Fancy it up with a whole grain mayo ( 1tbsp whole grain mustard, ½ cup mayo, mix until incorporated)

Serve with your favorite dry stout, Irish lager or make it a black & tan. Slainte!

{savoring} March Tasting Menu

Our March Tasting is tonight! If you’re on the guest list, here’s a sneak peek of what you’ll be tasting! 

Warm up your palette with delicious HORS D’OEUVRES

- Crab and Corn Salad on an Edible Cracker Spoon

- Teriyaki Chicken Lo Mein in a Wonton Cone

- Stuffed Cherry Tomatoes with Feta and Olives

- Goat Cheese and Blackberry Crostini

- Mini Cheese Steak

and you can’t miss this  MINI ENTRÉE STATION 

- South Western Chicken Chili with Homemade Cornbread 

But, save some room, because we’re just hitting the FIRST COURSE 

- Baby Spinach Salad with Strawberries, Smoked Pecans and Goat Cheese

- The Wedge: Crisp Iceberg Lettuce Wedge, Cherry Tomatoes, Crumbled Bacon, Red Onion and Bleu Cheese 

and we’ll really WOW you with these ENTRÉES

- Pesto Marinated Flat Iron Steak with Demi Glace

- Grilled Filet of Atlantic Salmon served with Peach Chutney

accompanied with:

- Herb Marinated Broccoli Spears

- Roasted Red Bliss and Sweet Potatoes with Fresh Rosemary, Butter and Roasted Garlic

- Hearth Baked Dinner Rolls with Whipped Honey Butter with Sea Salt

and we hope you’re having a light lunch, because DESSERT is going to send you home with sweet sweet dreams!

- S’mores Station featuring Milk Chocolate and White Chocolate Dipped Graham Crackers with Homemade Cinnamon Marshmallow

- Gourmet Cake from The Master’s Baker

Did you know?

Robert Ryan Catering & Design is your only point of contact to stock the bar at your affair!  We have the unique quality of being the only local caterer to hold a liquor license enabling us to supply alcohol for off-premise locations.  You no longer have to outsource and coordinate your liquor needs with a distributor.

We are now accepting bookings
for holiday events!

Contact us today to see our new 2013 Holiday Menus and inquire about how you can save 10% on your holiday celebration.